The view of the East River, Queensboro Bridge and skyline is truly breathtaking! But… as amazing as the view is, the main reason one goes to a restaurant is the food. Having heard conflicting reports about the first few weeks, yet having been many a time to Prime Hospitality’s other superb venues I was not sure what to expect. Were the naysayers right? Were they spoiled brats? Was this new restaurant experiencing painful birth pangs as it first opened its doors?

Meyer started the meal with House Made Italian Sausage in a Blanket…

Italian Sausage in a Blanket

I went for their Ocean Parfait sashimi combination served in a martini glass. Taste and presentation were great; a nice beginning, but what lay ahead?

While Meyer segued with a large Bentley Burger, I went for their Organic Irish Salmon…

Organic Salmon

Tender, juicy and flavorful, perfect on all counts! The French fries that came with the burger were spiced just right!

Next we had Kobe Beef Sliders and Long Island Duck Sliders, cooked to perfections (at least to my taste – medium well), spiced just right and very juicy.

We followed with Steak and Frittes and a Flatiron Steak…

Steak and Frittes

With Chef David Kolotkin at its helm it’s no wonder Prime Grill has become the kosher steakhouse par excellence; Prime at the Bentley has inherited the same art of succulence in steaks. For side dishes we had Haricot Vert with Sundried Tomatoes…

Haricots Vert with Sundried Tomatoes

…and Kobacha Squash. This squash, a native of New Zealand, has a taste reminiscent of chestnuts with a hint of sweetness – perfect match for incredible steaks.

The service was good, whatever may have have caused complaints when it first opened, had obviously been remedied. Within an hour of opening for dinner, the restaurant had nary an empty seat, a fitting tribute to the upscale locale and the delicious food.